Lobster Pie
Yield
4 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
sherry
|
*
|
| 1 | cup |
lobsters
well packed |
|
| ¾ | cup |
milk
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 3 | tablespoons |
butter
|
|
| 2 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
sherry
|
*
|
| 237 | ml |
lobsters
well packed |
|
| 177 | ml |
milk
|
|
| 15 | ml |
all-purpose flour
|
|
| 45 | ml |
butter
|
|
| 2 | each |
egg yolks
|
*
|
Directions
Add the sherry to the melted butter and boil one minute.
Add lobster and let stand.
Melt 3 tablespoons butter, add flour and stir until it bubbles.
Remove from heat, slowly stir in cream and wine drained from lobster.
Return to heat and cook, stirring constantly until sauce is smooth and thick.
Remove from heat.
Heat the sauce in top of a double boiler over hot but not boiling water.
Stir constantly while heating, about 3 minutes.
Remove from heat, add lobster.
Turn into small deep pie plate.
Sprinkle with bread crumbs and bake at 300 for 10 minutes.
